Salmon & shrimp "vol aux vents"

I have leftover "vol aux vents" shells that I had frozen from Sukkot. I don't feel like making the same exact thing again, but I can make the same principal, but this time with fish. It's almost the same recipe as the Salmon in baskets, except that I'll be adding the "shrimp" and I'll be mixing everything together in the sauce. So here's what you'll need:

6 shells (vol aux vents)

1 pound skinned salmon fillets6 large kosher shrimp
1 pint mushrooms sliced
1 large onion diced
3 tbsp margarine
3 tbsp flour
2 1/2 cup soy milk or white wine or water
4 tbsp olive oil
1tbso honey
a pinch of nutmeg
salt & pepper

Start by preheating the oven to 350F, then in an ovenproof dish, place the salmon which you've oiled with the 2 tsps of olive oil, then spoon the honey over the fish and sprinkle with salt and pepper. Bake it in the oven for 15 minutes then finish off at 350 on roast for another 10 minutes or so till it becomes glossy and browns on the edges, remove it from the oven and it them rest.
In a large skillet heat up the remaining olive oil, then saute the onions till they start to brown lightly then add the mushrooms, saute them till their water comes out and they start to brown, then add in the "shrimp" that you've cut up into a few bite size pieces, season with the nutmeg, salt and pepper. Finally, in a small sauce pan, melt the margarine then add the flour and whisk till you have a smooth paste, then when it starts to brown a little, add the liquid a little at a time and whisk till it forms a sauce, make sure not to have any lumps, season with salt and pepper.
Add the salmon that you've flaked to the onions and mushrooms mix then add everything to the sauce, stir to make sure that everything is evenly coated then keep warm. You'll notice that I used more liquid in this recipe, that's because the sauce will not only be drizzled over, but will be what's holding everything together. When ready to serve, heat up the shells, then ladle the sauce into each and voila!